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Slow Cooker Beef Stew

Savory Slow Cooker Beef Stew to Warm Your Home and Heart

This Slow Cooker Beef Stew is the ultimate comfort food, melding rich flavors with minimal effort, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck This main protein source adds richness and flavor; brisket or round can be a leaner alternative.
  • 3 cups Beef Broth Adds depth and moisture; substitute with vegetable broth for a lighter dish.
  • 4 medium Carrots Provides sweetness and color; no substitutions needed for this classic ingredient.
  • 3 medium Potatoes Adds heartiness and texture; sweet potatoes can replace for a different flavor profile.
  • 1 large Onion Offers foundational flavor; absolutely essential with no substitutions needed.
  • 3 cloves Garlic Enhances overall taste; feel free to omit for fewer garlic lovers.
  • 2 tablespoons Tomato Paste Brings umami to the dish; no substitutions necessary.
  • 2 tablespoons All-Purpose Flour Used for coating beef and thickening; cornstarch can substitute for gluten-free.
  • 1 teaspoon Dried Thyme Provides earthy herbal notes; Italian seasoning or rosemary can be interesting substitutes.
  • 1 teaspoon Salt Elevates flavors; adjust to your taste preference.
  • 1/2 teaspoon Black Pepper Adds a mild kick; feel free to adjust to suit your taste.
  • 2 tablespoons Olive Oil Used for browning beef; canola or vegetable oil works as a substitute.
Optional Add-ins
  • Mushrooms Brings extra texture and flavor.
  • Peas A delightful addition for sweetness and color.
  • Red Wine Include a splash for extra depth of flavor.

Equipment

  • slow cooker
  • large skillet

Method
 

Step-by-Step Instructions
  1. Cut the beef chuck into 1-inch cubes, season with salt and black pepper, then toss in flour until coated.
  2. Heat olive oil in a skillet over medium-high heat and brown the beef cubes on all sides for about 5-7 minutes.
  3. Transfer the browned beef to the slow cooker, then layer carrots, potatoes, onion, and garlic over the beef.
  4. In a bowl, whisk together the beef broth and tomato paste, then pour over the layered ingredients in the slow cooker.
  5. Cover and cook on low for about 8 hours until beef is tender and vegetables are fork-tender.
  6. After cooking, stir the stew and adjust the consistency with more broth or water and season to taste.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 25gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

This stew is great for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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